Honey Soy Chicken is not just a meal; it’s a cherished tradition in my kitchen. Whenever I find myself in a culinary conundrum, unsure of what to prepare for dinner, this dish comes to the rescue. It’s the perfect blend of sweet and savory flavors, and its adaptability makes it a true weeknight hero. You can serve this alongside some crispy potatoes, fluffy rice or a refreshing salad.
It’s a beloved dish I grew up eating on a bed of rice and a side of greens. I definitely made sure Mum taught me this recipe before I left Australia because I knew I would need it someday!
Why is Honey Soy Chicken a favorite of mine?
One of the reasons I adore this dish is its simplicity. Most of the ingredients needed are staples found in every kitchen, and the methods to cook it are diverse. Today, I’ll guide you through the pan-frying process, but remember, the possibilities are endless. You can opt for an air fryer for a crispy, guilt-free version, or throw those marinated beauties on the barbecue for a smoky twist.
- Air fry at 200 degrees Celsius for 10-12 mins (remember to flip halfway for golden perfection)
- BBQ – 5 to 6 minutes on each side depending on the grill. Keep an eye on it and don’t hesitate to cut through the chicken
Now, I know I’ve titled this recipe ‘Honey Soy Chicken,’ but let’s not limit ourselves. This marinade works wonders on other proteins too. Consider marinating tofu for a vegetarian twist or pork cutlets for a delightful variation. So give this recipe a go today!
Now, I know I’ve titled this recipe ‘Honey Soy Chicken,’ but let’s not limit ourselves. This marinade works wonders on other proteins too. Consider marinating tofu for a vegetarian twist or pork cutlets for a delightful variation. So give this recipe a go today!
Ingredients:
4-6 serves
- 500-650g of chicken thighs (skin on/off is up to you)
Marinade:
- 1 tablespoon of honey
- 2 tablespoons of soya sauce — Lee Kum Kee is the brand I use
- 1 tablespoon of neutral oil (I used sunflower)
- 4 cloves of garlic, minced
- 1 tablespoon of sugar
- A pinch of black or white pepper
- 1 tablespoon of chicken powder
*measurements aren’t exact, I started with this and adjusted as required to suit my taste buds*
Steps:
1. Combine all marinade ingredients together and give it a taste!!
2. Pour over chicken and marinade overnight or for a minimum of 30 minutes in the fridge.
3. Pay fry on high heat for 8-10mins or use the methods mentioned above.
4. Remove chicken from pan and reduce leftover marinade on high heat. Cut the heat when you’re happy with the consistency, it should be a thick sauce!
5. Serve with white rice or a side of crispy potatoes, and greens, drizzle sauce over.
Enjoy!